Ingredients
- 2 cups pitted, sweet cherries
- 2 tbsp sugar
- 2 tbsp water
- pinch of salt (⅛ tsp)
- 2 tbsp fresh lemon juice
- ½ tsp freshly grated lemon rind
- 1 tbsp kirsch (or 1 tsp cherry flavoring)
Make it step by step
- Place cherries, sugar and water in a medium saucepan.
- Simmer for 4 minutes.
- Using a slotted spoon, remove the cherries and set aside.
- Dissolve the 2 t cornstarch in 2 t cold water.
- Bring the syrup to a boil and stir the cornstarch mixture into the boiling juice, stirring as it thickens.
- Add salt, lemon juice, lemon rind, and kirsch.
- Cook, stirring occasionally for 7 minutes.
- Return the cherries to the syrup and cook for 3 minutes more.
- Remove from heat and pour into a sterile jar.
- Syrup may be stored for up to 2 weeks in the refrigerator.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.